Turkey and Stuffing Soup

I set out to make another use-em-up leftover soup with the final slices of now-dry turkey, some fresh celery and carrots, and some white rice left from a Chinese-food lunch today -- because what is more after-Turkey Day normal than turkey-rice soup?

At the last minute, I spotted the cup and a half of stuffing from Thanksgiving Day and decided to swap it for the rice. The result was a tasty thickened stew, perfect for a cold December night with the threat (promise) of snow in the air. The stuffing seasoning mingled well with the Better Than Bouillon broth.

INGREDIENTS

3 cups Better Than Bouillon (BTB) Roasted Turkey Broth

1/2 cup carrot, diced medium

1/2 cup celery, sliced medium

1/2 to 1.5 cups leftover turkey meat, diced small

1 to 2 cups leftover bread*-based stuffing

*Cornbread-based stuffing might work, but I haven't tried it. I  leave that as an exercise for the reader.

ASSEMBLY

In a slow cooker set to Low, stir the BTB Roasted Turkey into 3 cups of boiling water to create the broth. Add the chopped vegetables and meat, and cover the pot. It should cook on Low for at least 4 hours to combine the flavors and soften the carrots.

In the last 15 minutes, stir in the stuffing, and recover the pot. The goal is to soak broth into the stuffing, and warm the stuffing to the best eating temperature of the soup.

Serve as soon as the broth absorption is complete. 

I have yet to try re-heating this soup. Both times I've made it, there was nothing left over. And that's great, for a soup made of leftovers.